| Brace yourself for a heavenly experience! | | | | care not to overbeat. Add the heavy cream and |
| Ingredients | | | | beat just until incorporated, for about 30 seconds. |
| # 5 tablespoons plus 1 teaspoon (1/3 cup) melted | | | | 5. Pour the mixture into the crust in the springform |
| unsalted butter, in all | | | | pan and bake until firm, for about 50 minutes. The |
| # 8 ounces chocolate wafer or icebox cookies | | | | filling should seem soft in the middle; don't overbake. |
| # 1/2 cup plus 2 tablespoons granulated sugar, in all | | | | Remove from the oven and allow to cool to room |
| # 1 1/2 pounds cream cheese, at room temperature | | | | temperature.6. In a small bowl whisk the sour cream |
| # 6 ounces bittersweet chocolate, melted | | | | together with the confectioners' sugar until smooth |
| # 1/2 cup raspberry liqueur, such as Chambord | | | | and creamy. Spread this topping over the cooled |
| # 4 large eggs | | | | cake and then refrigerate for at least 4 hours. |
| # 1/2 cup heavy cream | | | | Remove from the refrigerator and remove the |
| # 1 cup sour cream | | | | springform ring. |
| # 1/2 cup confectioners' sugar | | | | 7. To serve, top the cake with the raspberries and |
| # 1 pint fresh raspberries | | | | cut it into wedges. |
| Directions | | | | Chocolate Souffle: |
| 1. Preheat the oven to 350 degrees F. Butter the | | | | Half a pint of milk, two ounces of Walter Baker & |
| sides and bottom of a 9-inch springform pan with 1 | | | | Co.'s Chocolate, three tablespoonfuls of sugar, one |
| teaspoon of the butter. | | | | rounding tablespoonful of butter, two tablespoonfuls |
| 2. In a food processor grind the chocolate wafers | | | | of flour, four eggs. |
| into fine crumbs. Add the remaining 5 tablespoons | | | | Put the milk in the double-boiler, and place on the fire. |
| melted butter and 2 tablespoons of the granulated | | | | Beat the butter to a soft cream, and beat the flour |
| sugar and blend thoroughly. Press evenly into the | | | | into it. Gradually pour the hot milk on this, stirring all |
| bottom and partway up the sides of the springform | | | | the time. Return to the fire and cook for six minutes. |
| pan. | | | | Put the shaved chocolate, sugar, and two |
| 3. In a bowl beat the cream cheese with an electric | | | | tablespoonfuls of water in a small pan over a hot fire, |
| mixer at high speed until smooth and creamy, for | | | | and stir until smooth and glossy. Stir this into the |
| about 5 minutes. Beat in the melted chocolate and | | | | mixture in the double-boiler. |
| the remaining 1/2 cup granulated sugar until | | | | Take from the fire and add the yolks of the eggs, |
| thoroughly blended. Beat in the raspberry liqueur and | | | | well beaten; then set away to cool. When cool add |
| continue beating until the mixture is very smooth, for | | | | the whites of the eggs, beaten to a stiff froth. |
| about 4 minutes. | | | | Pour the batter into a well-buttered earthen dish that |
| 4. Set the mixer at low speed and add the eggs one | | | | will hold about a quart, and cook in a moderate oven |
| at a time, beating each until incorporated but taking | | | | for twenty-two minutes. |